| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
2 |
-4 |
INGREDIENTS
| 5 |
oz |
Dry macaroni; penne, or seashell pasta |
| 1/2 |
c |
Chopped tomatoes; roasted red pepper, sauteed sliced onions, or mushrooms, (optional) |
|
|
Seasoned bread crumbs; (optional) |
| 1 |
c |
Water |
| 1 |
md |
Potato; peeled and chunked |
| 1/2 |
md |
Carrot; peeled and chunked |
| 1/2 |
md |
Onion; peeled and chunked |
| 1/2 |
c |
Tofu; ( reduced-fat or regular), crumbled |
| 1/2 |
c |
Nutritional yeast |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Salt; (or 1 Tbsp. miso and 1/2 tsp. salt) |
| 1/4 |
ts |
Garlic powder |
INSTRUCTIONS
SAUCE
Cook the pasta in a large pot of salted water until just tender. While the
pasta is cooking, preheat the oven to 350 F and make the sauce. Cook the
potato, carrot, and onion in the water in a small covered saucepan. When
the carrot is tender, add the cooked vegetables to a blender along with the
other sauce ingredients. Blend until very smooth.
Drain the cooked macaroni and mix it with the sauce and optional vegetables
in a casserole. If desired, top the casserole with seasoned bread crumbs.
Bake for 20 minutes.
from The Almost No Fat Cookbook by Bryanna Clark Grogan.
Posted to fatfree digest by "Susan Voisin" <voisin@axs2k.net> on Oct 31,
1998, converted by MM_Buster v2.0l.
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